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The inspiration for this recipe came from a blueberry sour cream coffee cake I had saved on my phone, which I devoured when I was in the need for something warm and fuzzy. The best coffee cake I’ve ever baked was the result of my decision to give it a go. I’m really happy I did!
First things first, I gathered everything I would need for the recipe. This included fresh blueberries, sugar, butter, eggs, sour cream, vanilla extract, flour, baking powder, salt, brown sugar, nuts, cinnamon, and confectioners’ sugar. Because this was my first time baking a coffee cake, I was both anxious and thrilled to see what would happen.
Preheating the oven and greasing a 9-inch Bundt pan were the first steps. The next step was to use an electric mixer to thoroughly combine the butter and sugar in a big basin. Continue beating until the mixture was pale. Before adding the sour cream and vanilla extract, I beat the mixture well after each addition of the eggs. In a another bowl, I combined the flour, baking soda, and salt. Then, I slowly added it to the butter mixture, stirring constantly, until it was just combined. The blueberries were thereafter delicately combined.
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